When your dinner ideas start to feel tired and old… send them on vacation! To Italy.
Rotisserie Chicken Tuscan Mac and Cheese
This Tuscan-inspired casserole is just about as easy as making regular mac and cheese, but it’s a whole lot tastier and easily feeds a big family or a small crowd. Or make a bunch and take leftovers to work for lunch.
A Few Key Ingredients
You don’t need a lengthy list of ingredients to make this dinner dish either. Just a few key elements really bring the flavor. They are:
- Pimento peppers
- Fresh basil
Those are the major players. Add in some chicken stock, a seasoned rotisserie chicken, some creamy half and half and maybe a sprinkle of cayenne pepper if you want to add some heat. Easy peasy.
Optional Ingredients for Olive Garden-style Flavor
You can stir in a handful of fresh spinach leaves if you’re really craving the style of Tuscan chicken you’d find at Olive Garden. They also sneak in a splash of white wine. Feel free to do there here too if you want to really get fancy. Totally not necessary though, you will get plenty of flavor without so I’ll leave that up to you.
Short Cuts to Make this So Easy on Yourself
First, grab a rotisserie chicken. The classic rotisserie chicken seasoning is a perfect match with the Tuscan flavor of the mac and cheese. This saves loads of time but you won’t sacrifice flavor or even pay a fortune.
Next big time-saving tip is to cook this in a skillet or dutch oven.
You can boil the noodles first, then move them to a colander to drain while you make the creamy sauce in the same skillet or dutch oven. The skillet makes for a really nice presentation and easy serving since it’s wide an open but a dutch oven (or a large pot) will have taller sides so easier to boil things. Your choice. But the tip is to use one pan so you’re saving a large dish to wash.
Done in 15 minutes
Maybe even less. Really. This all comes together really quickly so it’s an excellent weeknight dinner idea. It’s one of those easy dinners that’s also fancy enough to serve to guests so if you like hosting people over for dinner but you don’t always have a ton of time, this might be a great solution for you.
Tips for Melting the Cheese Sauce
The illusive homemade cheese sauce seems like it should be so easy. Just melt some cheese into some liquid—milk, broth, etc.—and you get a cheese sauce right? Well it doesn’t always go that smoothly. Literally. Many times you can end up with a chunky or grainy sauce.
So for best results, whisk everything together over low heat without bringing it to a boil to get the cheese to really play nicely with the liquids. If the cheese gets too hot that’s what causes it to get grainy and it’s close to impossible to get it back to smooth once it’s gotten grainy. Patiently whisking over a small amount of heat is the way to go.
I think the reason why this is such a common problem is because it seems counter intuitive. Your brain wants to tell you to heat up the sauce more to get those chunks to melt so you bring it to a boil but that’s exactly what you don’t want to do. Low and slow actually does the job. Remember this tip and you’ll have smooth cheese sauce for life!
What to Serve with this Tuscan Chicken Mac and Cheese Casserole
You can serve this dish with a side of roast Brussels sprouts, or and roasted vegetable really, a side salad, and some crusty bread. This pairs well with red or white wine and you could offer fresh cracked black pepper and fresh grated Parmesan cheese as toppings if you want to be a little extra. 🙂
Want more delicious yet easy dinner ideas?
This Rotisserie Chicken Tuscan Mac and Cheese recipe was featured on South Your Mouth!